Recipes

Ingredients

FOR THE CUPCAKES

• 180g Unsalted Softened Butter

• 180g Caster Sugar

• 3 Eggs

• 1 tsp Vanilla Essence

• 180g Self-Rasing Flour

• 1 tsp Baking Powder

• 15g Coca Powder

• Drop of Boiled Water

• *optional* 2 bars and 2 pieces of kinder bueno cut into the squares ( 3 bars of kinder bueno)

FOR THE TOPPING

• 3 table spoons of Nutella

• 60g Unsalted softened Butter

• 250g Icing Sugar

• 2 tbsp whole Milk add 1 more if too thick

• 20g Coca Powder

• 3x Kinder Maxi bars/ 3x Happy Hippo/ 1x Kinder Bueno/ 2x kinder egg.

METHOD

• STEP 1Pre-heat oven to 160’ fan and using a cake case tray put all 12 cake cases on to tray ready.

• STEP 2Whisk together the butter and sugar until light and fluffy in a mixing bowl.

• STEP 3Whisk in 1 egg into the same bowl at a time to prevent curdle. Beat with 1st egg for about 1 minute before beating the other in for another 1 minute, again before the other ingredients are mixed in.

• STEP 4Add in the vanilla essence followed by the sieved flour, sived coca powder and sieved baking powder. Adding a few little drops of boiling water will help the coca powder to heat up and create more flavour.

• STEP 5Whisk all ingredients together for a good 2 minutes with a electric whisk, stopping in between to scrape sides of bowl with a spatula(or spoon if you don’t have a spatula) to make sure mixture is fully mixed together.

• STEP 6Evenly spoon mixture into the cake cases. *optional* - place the kinder bueno pieces into the middle of the mixture in the cases and covering the chocolate up with a little bit of mixture.

• STEP 7Bake for around 15 minutes but keep an eye out after 10. When they look well risen and you think they’re done insert a cocktail stick into centre of cupcake to see if it is dry (unless there’s kinder bueno inside) if so this mean it is ready.

• STEP 8FOR THE TOPPING;

• STEP 9Add the butter into mixing bowl and with an electric whisk, whisk for about 5 minutes until light and fluffy.

• STEP 10Add in the sieved icing sugar, coca powder, milk and the Nutella and give it a good 2 minutes whisking again scraping the sides of the bowl making sure it’s fully mixed in. (This is a good part to taste it and see if it needs more Nutella or not)

• STEP 11Once cakes have cooled down put the butter cream topping into a piping bag (or spreading it on with spoon/knife) and do a simple design on to the top of the cake and place piece of kinder topping on top. And there you have it a Kinder/Nutella cupcake! Enjoy.

Ingredients

Biscuit Base

• 300 g Lotus/Biscoff Biscuits

• 125 g Unsalted Butter/Stork (melted)

Cheesecake Filling

• 500 g Cream Cheese (full fat)

• 100 g Icing Sugar

• 250 g Biscoff Spread (smooth/crunchy)

• 1 tsp Vanilla Extract

• 300 ml Double Cream

Optional Decorations

• 150 ml Double Cream

• 2 tbsp Icing Sugar

• 75 g Biscoff Spread (melted)

• Biscoff Biscuits

Grams - Ounces

Method

1. Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into an 8"/20cm Deep Springform Tin.

2. With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and Biscoff Spread until smooth.

3. Mix in the double cream and whisk until its thick and holds itself completely! (Don't whip it too fast, slow and steady wins the race). Alternatively, you can whip the cream separately to stiff peaks and fold through!

4. Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

5. Remove from the tin and decorate how you like.

6. I whipped together the double cream and icing sugar and piped it on, adding a biscoff biscuit per slice and drizzled over some melted biscoff!

Ingredients

• 225g butter , at room temperature

• 225g golden caster sugar

• 4 large eggs

• 225g self-raising flour

• 3 tbsp whole milk

• 1 tsp vanilla extract

• 2 tbsp cocoa powder

For the icing

• 150g butter , very soft

• 300g icing sugar , sifted

Method

• STEP 1
  Heat oven to 180C/160C fan/gas 4. Butter two 18cm loose-based cake tins and line the bases with baking parchment. Beat the butter and sugar in a mixer or by hand, then add the eggs, one at a time, mixing well after each. Fold in the flour, milk and vanilla extract until the mixture is smooth.

• STEP 2
  Divide the mixture between two bowls. Sift the cocoa powder into one of the bowls. Scrape the vanilla batter into one tin and the chocolate batter into the other and level the tops. Bake for 20-25 mins or until a skewer comes out clean. Cool for 5 mins, then transfer to a wire rack and cool completely.

• STEP 3
  To make the icing, beat the butter and add the icing sugar a little at a time, beating each lot in until you have a smooth, creamy icing. Add a little colour and beat it in (add more if you want a stronger colour). Sandwich the two cakes together with icing and spread the rest on top using a palette knife. Will keep in an airtight container for three days.